By Mark “Dr. Tea” Ukra, Tea Expert

Our Tea Society Meetings as you know are not all about Tea:

The Red Planet is about to be spectacular!
This month and next, Earth is catching up with Mars in an encounter that will culminate in the closest approach between the two planets in recorded history. The next time Mars may come this close is in 2287. Due to the way Jupiter's gravity tugs on Mars and perturbs its orbit, astronomers can only be certain that Mars has not come this close to Earth in the Last 5,000 years, but it may be as long as 60,000 years before it happens again.

The encounter will culminate on August 27th when Mars comes to within 34,649,589 miles of Earth and will be (next to the moon) the brightest object in the night sky. It will attain a magnitude of -2.9 and will appear 25.11 arc seconds wide. At a modest 75-power magnification

Mars will look as large as the full moon to the naked eye.

Mars will be easy to spot. At the beginning of August it will rise in the east at 10p.m. and reach its azimuth at about 3 a.m.

By the end of August when the two planets are closest, Mars will rise at nightfall and reach its highest point in the sky at 12:30a.m. That's pretty convenient to see something that no human being has seen in recorded history. So, mark your calendar at the beginning of August to see Mars grow progressively brighter and brighter throughout the month.

Share this with your children and grandchildren.

NO ONE ALIVE TODAY WILL EVER SEE THIS AGAIN.

"Better to be deprived of food for three days than tea for one."
Old Chinese Proverb

Thru our staffs research we have found a very interesting article on tea from the Journal of American Medical Association. It shows us just how far we have all come in a century.

December 9, 1905
TEA DRINKING.
JAMA. 2005;294:2920.

Considerable has been said of late in some English publications, and extensively quoted in this country, about the evil effects of teas drinking in causing physical degeneracy. We have always with us some dietetic reformers who put the ban on tea as well as on the more harmful stimulants.

THE JOURNAL has already expressed itself on this subject, but in view of the above facts a word more may not be amiss. There is a possibility that the decoction of tea leaves improperly made may be injurious to certain organizations, but that a mild tea infusion of sufficient strength to give all its needed exhilarating effects is harmful we can not believe, and certainly not if it is used in due moderation. Excessive tea drinking, like excessive bread eating, is not to be commended; excess in anything is necessarily injurious.

There may also be certain conditions of the system, generally morbid ones, in which the taking in of any considerable amount of the chemical substances contained in tea is harmful, but such are not the conditions of the average individual. As counter to this we may mention the sanitary advantages of the germicidal effect of boiling the drink, which wards off more sickness that it could by any possibility produce. It is this which make habitable the germ-saturated soil of China, and the degenerating effects on the very virile but exclusively tea-drinking population are not very manifest.

There are few, if any, more innocent and attractive flavorings possible for hot drinks than that of the tea leaf. Reformers also should bear in mind the fact that in condemning such innocent drinks as tea they are furnishing, in a way, ammunition for the advocates of less innocent ones, who are always ready to utilize any side arguments that are afforded them. Tea, like many other useful things, may not be a valuable element in an infant's diet, and is liable, like every other good thing, to be abused, but it has few objectionable qualities and may be counted as one of the things adding to the material happiness of life.

JAMA. 1905;45:1802-1803
JAMA 100 Years Ago Section Editor: Jennifer Reiling, Assistant Editor.

History of Tea

1. All tea comes from one tea plant, “Camellia Sinensis.” The plant dates back to the Tertiary Period, preceding the ice age. The plant was able to survive because the Yunan and Guizhou plateaus were not affected by the glaciations.

2. Tea as we know was discovered by Chinese Emperor Shen Nung 2737 BC. What about the tea pot?

3. The saucer was invented around 674 AD as a woman who regularly made tea for her father found it difficult to hand him the hot bowl, so she had a craftsman make her a small plate with a circular ridge in the center to hold up the cup.

4. The first real tea pot made was recorded in 1368 during the Ming Dynasty. This tea pot was made in Yixing from stoneware.

5. Europe: The Europeans did not invent their own tea pots. Instead, they were originally introduced to Europe by China and Japan.

Brewing the Perfect Pot of Loose Leaf Tea

The perfect pot of loose leaf tea is personal to the drinker. Always remember you have the finest nose and palate and the way you brew your pot of loose leaf tea is the best for you. Below, Dr. Tea will give you some historic rules for preparing a perfect pot of loose leaf tea.

1. Use Fresh Cold Water. Do not use hot water to begin the boiling process as this will impede the taste of the water. Wu Yu, the water expert, always said spring water was best, followed by river water and then well water. As we live in a different world today, sadly, try to find the best bottled spring water or filtered tap water.

2. Never use boiling water as it is too hot and will reduce the taste of the tea. Some people believe the use of rolling boiling water adds to the saturation of the leaves. Decide on your own.

3. Always pre-heat your preparation vessel by placing some hot water into the pot and then discarding the water.

4. The rule of thumb is to add one teaspoon of loose leaf tea for each cup of water. Dr. Tea believes in coating the bottom of your preparation vessel with a thin line of tea and adding one additional dash of tea.

5. Tea Balls or Infusers: Most tea experts, and Dr. Tea, frown on the use of balls or infusers because the metal does not allow the water to fully saturate the loose leaf tea leaves. This is the same criticism tea bags receive. If you have to use the ball or infuser, please to only fill it half way to allow for complete saturation and expansion of the tea leaves.

6. To rinse or not to rinse? You already know Dr. Tea does not rinse at the Tea Garden as we believe in presenting the loose leaf tea as it is meant to be presented, then allowing our clients decide to rinse or not to rinse. If you do choose to rinse, add a small amount of the hot water to cover the loose leaf tea and drain immediately. This is a good way of reducing the amount of caffeine in your tea.

7. Pour your hot water over the loose leaf tea and cover. Now if you are using a high grade of loose leaf tea, like we serve at the TG, then leave your lid off so as not to create a stewing of your tea leaves in the water.

A. Fine tea needs a short steep time 2-3 minutes.
B. Curled leaves need a longer steep time closer to 5 minutes
C. Tannins come out early in the steep.
D. Scientists are now stating longer steep times are necessary for the medicinal benefits of tea to take effect.
E. YOU must decide for yourself!

8. Caffeine rule: About three-fourths of the caffeine comes out at five minutes of steeping.

9. If you want strong loose leaf tea, do not steep longer, instead add more tea.

10. Rinse cups with hot water

11. Milk? If you add milk now is the time to add the milk, before the liquid tea, as the British say it provides a flavor unique to the milk tea combination. Never use cream as tea will cause the cream to curdle. Milk is said never to be used with green tea, and sometimes with oolong.

12. Before pouring the tea, shake the tea pot a little and then let the tea leaves settle again.

13. Pouring the tea: Sweetener: it is here any sweetener is added and then lemon.

14. Any liquid tea left in the vessel should be strained out of the pot and kept to the side. This will allow the leaves to dry awaiting the subsequent steeps. If you cannot steep again, then sadly throw away the leaves and do not leave them overnight as harmful bacteria will grow onto the leaves causing stomach issues and even the possibility of cancer causing cells.

15. If you have the time to make the additional steeps, but not drink the tea, place them into a pitcher and then enjoy your tea for one additional day if left out or up to three days if left in the fridge.

White Tea

1. Today, white tea is still considered a relative rarity. White tea originally was reserved for royalty and special occasions.

2. White tea receives its name from the use of buds with the white down (Hao) on them.

3. Nonetheless, white tea is considered by tea experts as a true tea masterpiece of subtlety and refinement.

4. The highest-quality white teas are Silver Needle and White Peony, both of these white teas have various grades and are primarily produced in the Fuding and Zhenhe districts of Fujian, China which is just north of Hong Kong and a famous white tea producing area.

5. White tea is closest to the Camellia Sinensis bush and merely is the white tea is plucked, dried and then presented. The white tea leaves are strewn over bamboo trays indoors and a fan is used to control the flow of air over the white tea leaves. This drying process can take place over several days. Below we will discuss the white tea process in more detail.

6. White tea is not the object of any commercialized classifications as other teas but does have its own unique classes based on the white tea leaves used. Dr. Tea has discovered a few Superior Grades of White Tea which are not available for commercial sale.

History of White Tea

1. During the time of Emperor Hui Tsung (1101-1125), it is said he was so preoccupied with his love of white tea and the pursuit of the perfect cup of tea, that he lost his empire to the invading Mongols.

2. Tea of the Royals: During the Tang Dynasty (618-907 AD) tea was being produced in a form of compressed tea. At this time in tea's history, the nature of the beverage and style of tea preparation were quite different from the way we experience tea today. Tea leaves were processed into tea cakes like the ones we see today with our TG Pu-Erh aged teas, and prepared by boiling pieces of the compressed tea in earthenware kettles.

3. The special white tea of the Tang Dynasty was picked in early spring when the new growths of tea bushes were abundant and this made for the finest white teas befitting that of the Imperial Royal Families.

4. During the Song Dynasty (960-1279), the production and preparation of all tea in China changed as we discussed in our History of Tea lecture. The tea of the Song Dynasty included many loose-leaf styles (to preserve the delicate character favored by the court society), but a new powdered form of tea began to emerged and this too was the fate of white tea during the Song Dynasty.

5. White Tea leaves were picked and quickly steamed to preserve their color and fresh character. After steaming, the white tea leaves were then dried. The finished white tea was then ground into fine powders that were whisked in wide bowls and mixed with natural spring water.

6. Many forms of white tea were made during the Song Dynasty due to the qualified educated tastes of the royal court society. Hui Zhong, who ruled China from (1101-1125 AD), referred to white tea as his favorite tea of all. He has been credited with the development of many white teas in the Song Dynasty, including "Silver Silk Water Sprout white tea and "Palace Jade Sprout white tea."

7. Once processed, the finished white tea was distributed and given as a gift to the Song Royal court in loose form. The white tea was then ground to a fine, silvery-white powder that was whisked in the wide ceramic bowls used in the Song tea ceremony.

7. After the transition from compressed tea to the powdered form, the production of tea changed once again. In 1391 AD, the Ming court issued a decree that only loose tea would be accepted as and or the Royal Court. As a result, loose tea production, as it was done before, increased and tea processing techniques advanced. Soon, most tea was distributed in full-leaf, loose form and steeped in earthenware pots as we discussed during our tea pot lecture.

8. The white teas of today can be traced to the Qing Dynasty in 1796 AD. Please to remember our lecture on the Opium Wars and the continued trouble the Chinese began to experience with the influx of opium into their culture.

9. Back then, white teas were processed and distributed as loose tea that was to be steeped, and they were produced from "chaicha," a mixed-variety of tea bush. They differed from other China green teas in that the white tea process did not incorporate de-enzyming by steaming or pan-firing, (green tea) and the leaves were shaped. The silver needle white teas that were produced from the "chaicha" tea bushes were thin, small and did not have much silvery-white hair on the white tea.

10. It wasn't until 1885 that specific varietals of tea bushes were selected to make "Silver Needles" and other white teas. The large, fleshy buds of the "Big White," "Small White" and "Narcissus" tea bushes were selected to make white teas and are still used today as the raw material for the production of white tea.

11. By 1891, the large, silvery-white down-covered Silver Needle white tea was exported, and the production of White Peony, white tea, started around 1922.

Types of White Tea

1. White Peony (Pai Mu Tan): Tea with both the leave and bud is referred to as White Peony. Many people take the White Peony tea hot for relief against the heat of summer.

2. Silver Needle, (AKA silver hands) (Yin Shen): The bud of the camellia sinensis only.

A. Yin Shen: is the name of the mountain where this white tea originates in the Fujian Provence, and Yinzhen literally translates to silver needles. This is the most identifiable white tea because the tea looks like silver needles. These tight, unopened buds of the camellia sinensis bush are carefully picked and dried. This process creates no chance for any oxidation which results in a low caffeine tea with no tannins. The liquor of this white tea is very pale that it almost appears white.

B. It is estimated that it takes over 3000 buds harvested and a lot of hand labor to make a single pound of silver needle white tea.

C. Silver Needle, white tea, is hand selected from the tender fleshy buds of the "Big White" tea bush or the Narcissus bush.

D. Originally one of the worlds rarest white teas and reserved for royalty.

E. Documented, this white tea, goes back to the Qing Dynasty, 8th century.

F. It is said that harvesting of the white tea takes place once a year, for two days. Harvesting of the white tea is done under meticulous methods and will be cancelled for wind or rain. Today because o the great demand for white tea it is harvested for a longer period.

3. Jade Ring (Yu Huan): A hand-sculpted white tea which is formed into tiny ringlets that spring to life when the white tea is infused in hot water.

4. Darjeeling White Tea: China is no longer the sole producer of white tea. India’s famed Darjeeling region has begun producing small amounts of white tea that is finding its way into the American market.

5. Gongmei (Tribute Eyebrow) & Shou Mei (Noble, Long Life Eyebrow): The leaves and other material left over from the

selection of Silver Needle and White Peony, white tea, will be processed into Noble, Long Life Eyebrow. Gong Mei is made from "chaicha" bushes and is processed slightly differently than other white teas. Both Gong Mei and Shou Mei are considered lesser forms of white tea compared to Yin Zhen Bai Hao and Bai Mu Dan white teas.

What to Look for in Your White Tea?

1. There are three base materials used in the production of white tea. The buds, the first leaves and the second leaves which must be covered with tiny white hairs (Hao). WARNING: A white tea with an abundance of white tips or large buds is not necessarily a true white tea.

2. The quality of any white tea is greatly dependent on the season of the harvest. The best of the white teas is picked in early spring and is subject to numerous requirements.
A. First: Picking top-grade white tea is prohibited on rainy days or when the early morning dew is not dry.
B. The buds and leaves to make the white tea should never be picked:
1. When they appear purple
2. When they are damaged by wind, people, or insects.
3. When they have begun to open
4. When they are hollow.
5. When they are too long or too thin.
6. When there is one bud with three to four leaves.
7. When there is any frost on the ground.

3. The highest grades of Silver Needle, white tea, should appear to be fleshy, bright colored and covered with tiny white hairs. The shape should be very uniform, with no stems or leaves. The flavor and fragrance of this white tea, should be delicate, light, fresh, and slightly sweet. The liquor of the white tea should be a glittering pale yellow color with some evidence of floating white hairs that reflect light.

4. The highest grade of White Peony, white tea, should appear to be as two intact grayish green leaves and a silvery bud. The two leaves and bud should be covered with a fine, silvery-white down. The bud and two leaves, of the white tea, should adhere to the stem and should be virtually unbroken.

A. This grade of white tea, is extremely rare in America except at the TG. The finest quality white tea should have a shimmering clear look with a delicate lingering fragrance and a fresh, mellow, sweet taste without any astringency or grassy flavors.

B. Most White Peony, white tea, in America, yields a tea which is a darker infusion with a nutty or bamboo fragrance, and a sweet and slightly smoky taste. These white teas are not very high grades in China. These white teas are more suitable for foodservice because they are less delicate and have a more pronounced flavor and fragrance.

5. Taste: White teas are best-enjoyed either alone or after a light meal. Closest to the fresh taste of pure tea leaves, white teas delicate flavor will be lost on a tongue saturated with spicy foods or heavy sauces. For those who find green teas too earthy or vegetative, the clean taste of white tea is the perfect way to enjoy the health benefits of tea.

White Teas of Today

1. Modern-day white teas are not steamed. Their process relies on withering, careful hand selection and bake drying. The special nature of white tea's color, leaf shape and hair fragrance is mainly created during the withering stage.

2. White tea production is greatly dependent on the weather conditions and when the tea is made. Adjustments to the withering stage and the method of bake drying will be determined by tea masters as they interpret the effect the weather will have on the withering process.

3. Temperature and humidity of the environment will dictate the techniques and timing of the withering and bake drying process. White tea that is withered in conditions that are too hot will become reddish, while the leaves that are withered in conditions that are too cold will become blackish.

4. A tea maker's ability to balance solar and indoor withering is the major determining factor of quality. There are many nuances of white tea production that are dependent on the region and climate where the tea is made, but the major stages in the process are selective picking from specific varietals, withering, careful hand selection, and bake or sun drying.

Brewing the Perfect Cup of White Tea

1. White teas are delicate in nature and will be destroyed by water that is too hot, even hard water will effect the taste. Filtered water or spring water that is not too heavy will produce the best o all possible cups, but as we do not have access to quality spring water a great bottle water, or reversed osmosis water is fine. Water that is too hot will cook the delicate white tea leaves and render an inferior-tasting, astringent cup.

2. The ideal water temperature for white tea should be between 175 and 180 degrees Fahrenheit. Coat the bottom of your vessel as does Dr. Tea or Add 1 to 1.5 tablespoons per eight ounces of water in a cup or teapot. Pour water over the tea and steep. If you use a spoon or strainer, fill either to half way with the white tea.

3. One serving of white tea can be steeped several times, with each steep revealing another element of flavor. In the case of Silver Needle, the steeping can be as long as three to four minutes, depending on the water temperature. Some drinkers like to steep Silver Needle with cooler water for longer times. This will increase the stockiness of the tea infusion, but it will also yield a less fragrant and lingering cup of tea.

4. Generally these white teas need a long brew - up to six minutes for the first infusion. Add a minute or two to each subsequent steep. A fine-quality silver needles tea will yield four to seven infusions with each having a unique flavor palate.

A. Now there is much controversy over the steep time of the “Experts” for white tea. Some say two minutes and others up to 5 minutes. Once again, as Dr. Tea says, experiment and decide which steep time is best for you.

Health Benefits of White Tea

1. The driving force behind white tea's new fame may be the health benefits. The white tea has joined green tea as a possible preventive for many of life's medical issues, from certain cancers to skin wrinkles. Green tea has undergone about 15 years of research showing that it may prevent cancer, lower blood cholesterol, control high blood pressure, and even prevent cavities and fight viruses. In recent years, white tea has been included in such research, most notably at the Linus Pauling Institute at Oregon State University. In this Institutes study, white tea is staving off cancer of the colon, even more than green tea, in animal studies.

2. The restorative benefits have not missed the cosmetic industry's eye. In 2002, white tea began appearing in cosmetic products, joining a growing infusion of green tea lotions and bath products already on store shelves.

3. Dr. Tea sells the TG white teas to many Plastic Surgeons and Dermatologists for the skin benefits.

4. Handout- RC attach here the handout on white teas health benefits.

White Tea

Antioxidant properties of tea and their benefits have been well established but white tea is more promising due to its minimal processing and the retention of the qualities of fresh tea leaves. The high antioxidant boost found in white tea has various applications in skin care. White teas are very rare and seldom found outside of China. They are made from buds and young leaves of tea (Camellia sinensis). The descriptive term white comes from the high proportion of silvery buds on the plants, which impart a silvery color to the tea. This form can be brewed only if very young buds are picked when they are still covered with silvery white hairs, which is limited to only a few weeks each year. White tea is the least processed of all teas as it is picked, then rapidly steamed and dried rather than fermented or roasted to inactivate polyphenol oxidize. This minimal processing of white tea yields a higher concentration of polyphenol antioxidants. White tea retains very high concentrations of catechins as in fresh tea leaves. Catechins are flavonoids abundant in fresh tea leaves. Flavonols are the most abundant class of flavonoids in tea. The principal catechins found in tea are epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG). Flavonoids are effective scavengers of free radicals. White tea has a very high ORAC (oxygen radical absorbance capacity) that is the ability of a substance to disarm oxygen-free radicals. White tea has a delicate flavor and is relatively low in caffeine content, only 15 mg of caffeine per serving, compared to 20 mg for green tea and 40 mg for black.

Scientists at University Hospitals of Cleveland and Case Western Reserve University have proven that ingredients in white tea are effective in boosting the immune function of skin cells and protecting them against the damaging effects of the sun. White tea extract protects the skin from oxidative stress and immune cell damage, which plays an important element in the battle against skin cancer. Scientists carried out a clinical study as follows.

They applied a white tea extract cream to one patch of skin on the subject's buttock (skin that is not ordinarily exposed to sunlight), while another area was left as control. Both areas were then exposed to artificial sunlight. Researchers then reapplied the white tea extract to the area previously coated. Three days later the scientists compared the patches of skin on a cellular level. Scientists in the study found the white tea extract protected against the Langerhans cell obliteration that was observed in the sun-exposed skin not treated with the extract. The investigators then tested whether the preserved immune system cells in the white tea extract-protected skin would still function properly after exposure to sunlight; they discovered the immune function was indeed restored by the extract. They also found that the DNA damage that occurs in cells after exposure to sunlight was limited in the skin cells protected by the white tea extract.

Researchers believe that white tea extract's antioxidant properties are responsible for the effectiveness of the extract; it also suggests that the agent may provide ant aging benefits because the same process of oxidative stress in skin cells that leads to immune system damage can also promote skin cancer and photo damage, such as wrinkling or mottled pigmentation.

- Authored by A.S.; March 29, 2006
For May 10, 2003

Is white tea better for you than green or black tea?

In a recent experiment, white tea was found to fight against the development of colon cancer, at least in animals. White tea was compared to green tea for its ability to suppress precancerous formations (known as aberrant crypts) in the colons of mice. Both white and green tea were compared to sulindac, a non-steroidal anti-inflammatory drug (NSAID) known to cut back on precancerous tissue changes in the colons of mice.

After 12 weeks, mice given green tea, white tea, or sulindac had significantly fewer such precancerous lesions than controls. The protection provided by either green or white tea was in fact comparable to the proven ability of sulindac in this regard. But mice treated with a combination of white tea plus sulindac had significantly fewer tumors than they did when treated with either substance alone. "This research provides evidence that teas, particularly when administered in combination with sulindac, are highly effective at inhibiting intestinal neoplasia (tumors) in mice," researchers at the Linus Pauling Institute in Oregon concluded.

The same researchers tested four types of tea for their ability to protect the rat colon from a known dietary carcinogen (or cancer-causing substance). Researchers brewed the white tea for five minutes, using two grams of tea to every 100 milliliters of water, which works out to about two-thirds of an ounce of dry tea to a quart of liquid. A second group of rats was given an equivalent amount of just caffeine. In weeks three and four of the experiment, the animals were given a carcinogen derived from cooked meat.

An examination of liver enzymes and metabolites in urine at eight weeks suggested that the "carcinogen was more rapidly metabolized and detoxified" by the rats given white tea than those getting caffeine alone or water. At the end of the study, rats given white tea also had significantly fewer pre-cancerous lesions in their colon. Interestingly, rats given caffeine alone also had fewer such lesions than the controls.

The researchers cautioned that "these data are highly preliminary, and cannot be extrapolated to human cancer prevention or treatment, since animal data is only suggestive of what might happen to humans." They do indicate, however, that white tea, like other forms of tea, can block experimentally induced DNA damage. The animal studies also raise the possibility that any potential extra benefit from white tea (compared to other teas) might simply be related to its higher caffeine levels.

--Ralph W. Moss, Ph.D.

If you are interested in learning the Oregon study:
Orner GA, et al. Suppression of tumorigenesis in the Apc(min) mouse: down-regulation of beta-catenin signaling by a combination of tea plus sulindac. Carcinogenesis. 2003 Feb;24(2):263-7.

White Tea Beats Green Tea In Fighting Germs
NEW ORLEANS May 25, 2004 -- New studies conducted at Pace University have indicated that White Tea Extract (WTE) may have prophylactic applications in retarding growth of bacteria that cause Staphylococcus infections, Streptococcus infections, pneumonia and dental caries. Researchers present their findings today at the 104th General Meeting of the American Society for Microbiology.

"Past studies have shown that green tea stimulates the immune system to fight disease," says Milton Schiffenbauer, Ph.D., a microbiologist and professor in the Department of Biology at Pace University's Dyson College of Arts & Sciences and primary author of the research. "Our research shows White Tea Extract can actually destroy in vitro the organisms that cause disease. Study after study with tea extract proves that it has many healing properties. This is not an old wives tale, it's a fact."

White tea was more effective than green tea at inactivating bacterial viruses. Results obtained with the bacterial virus, a model system; suggest that WTE may have an anti-viral effect on human pathogenic viruses. The addition of White Tea Extract to various toothpastes enhanced the anti-microbial effect of these oral agents.

Studies have also indicated that WTE has an anti-fungal effect on Penicillium chrysogenum and Saccharomyces cerevisiae. In the presence of WTE, Penicillium spores and Saccharomyces cerevisiae yeast cells were totally inactivated. It is suggested that WTE may have an anti-fungal effect on pathogenic fungi.
Several findings in the new study are of particular interest:
* The anti-viral and anti-bacterial effect of white tea (Stash and Templar brands) is greater than that of green tea.
* The anti-viral and anti-bacterial effect of several toothpastes including Aim, Aquafresh, Colgate, Crest and Orajel was enhanced by the addition of white tea extract.
* White tea extract exhibited an anti-fungal effect on both Penicillium chrysogenum and Saccharomyces cerevisiae.
* White tea extract may have application in the inactivation of pathogenic human microbes, i.e., bacteria, viruses, and fungi.

5/26/2004 - Numerous studies of the properties of green tea have shown that the beverage can stimulate the human immune system to fight against a variety of diseases, but new research presented this week suggests that its cousin, white tea, may have even more powerful bug-busting properties.

Presenting their research at this week's meeting of the American Society for Microbiology in New Orleans, scientists from the Department of Biology at Pace University's Dyson College of Arts & Sciences suggested that White Tea Extract (WTE) – in this case, under the Stash and Templar brands, could help retard the growth of a number of bacteria.

"Past studies have shown that green tea stimulates the immune system to fight disease," said Milton Schiffenbauer, primary author of the research. "Our research shows White Tea Extract can actually destroy in vitro the organisms that cause disease. Study after study with tea extract proves that it has many healing properties. This is not an old wives tale, it's a fact."

Dr Schiffenbauer said that WTE could have preventative applications in retarding growth of bacteria that cause Staphylococcus infections, Streptococcus infections, pneumonia and dental caries.

White tea was more effective than green tea at inactivating bacterial viruses, he said. For example, the addition of WTE to various toothpastes, including Aim, Aquafresh, Colgate, Crest and Orajel, enhanced the anti-microbial effect of these oral agents.

Studies have also indicated that WTE has an anti-fungal effect on Penicillium chrysogenum and Saccharomyces cerevisiae, the researchers said. In the presence of WTE, Penicillium spores and Saccharomyces cerevisiae yeast cells were totally inactivated.

White Tea May Be Best for Cancer Prevention

Although not as well-known as the green or black varieties, white tea has been enjoyed for centuries in China and Japan for its unique aroma and flavor. Research presented at the recent meeting of the American Chemical Society in San Francisco has found that white tea not only tastes good: it may be better than other kinds of tea in preventing certain forms of cancer.

"I was surprised by the potency" of the tea, said Dr. Gilberto Santana-Rios, a research associate at the Linus Pauling Institute in Corvallis, Oregon. "We were not expecting that much of a good result."

Unlike green and black teas, which are grown and harvested around the world, white tea is produced almost entirely in the Fukien province of China. It comes from the same species of other teas, but has a higher proportion of buds to leaves. The buds are covered by silver-colored hairs that give the plant its whitish appearance.

White tea is also the most minimally processed of all tea varieties. Unopened leaf buds are rapidly steamed and then heat-dried, which keeps the leaves fresher and reduces oxidation. In comparison, green tea is composed mainly of leaves which are steamed or fried before being rolled. Oolong and black teas undergo even further processing.

The scientists theorized that such minimal processing could leave white tea with higher concentrations of polyphenols, naturally occurring substances that have been shown to fight cancer.

"Many of the more potent tea polyphenols become oxidized or destroyed as green tea is further processed into oolong and black teas," said Dr. Roderick Dashwood, a biochemist at the institute and principal investigator of the study. "Our theory was that white tea might have equivalent or higher levels of these polyphenols than green tea, and thus be more beneficial."

Two sets of experiments were conducted to test the validity of their theory. In the first experiment, four varieties of white tea were brewed and subjected to a laboratory test called the Salmonella assay to determine whether a chemical could prevent mutations in DNA - the earliest stage in the progression of a healthy cell to a cancerous one.

The assay found that in each case, white tea inhibited mutations more efficiently than other types, theoretically giving it more potential to prevent cancer than green or black teas.

"We still can't put an absolute number on how much more effective white tea was over green," said Dr. Santana. "In one test, the white tea was five times more effective. In another, it was just twice as potent."

The assay also found that white tea contains the same types of polyphenols as green tea, but in different proportions. Those present in greater amounts may account for the tea's increased potential for fighting cancer.

In the second experiment, the researchers studied the effect of white tea on the incidence of tumors in rats genetically prone to colon cancer. Both groups of rats were fed substances containing cancer-causing products called mutagens similar to those found in cooked meats. One group was given regular drinking water; the other was offered white tea at a strength equal to steeping a tea bag in a cup of water for five minutes.

Rats in the tea group exhibited significantly fewer precancerous tumors than rats that drank only water. "When we examined the colons of these animals eight weeks into the study, we found that the average colon in the unprotected rats had six spots of precancerous lesions," said Santana. "But in the rats that got the tea, there were just 1.5 lesions per colon."

Tea Not Necessarily a "Magic Bullet" Against Cancer

Both researchers plan on conducting further tests to see how well green and white tea compare in fighting cancer, incorporating more brands of tea and larger animal groups into their work. In the meantime, they have cautioned that while the results of their experiments are promising, more research must be conducted to determine whether white tea works in preventing cancer in human subjects. They also stressed the importance of a healthy lifestyle in cutting the risk of cancer, including a good diet and regular exercise.

"White tea, and tea in general, is a healthy alternative to other popular drinks, such as sodas," said Dashwood. "But to be on the safe side, one should maintain a healthy lifestyle that includes a diet rich in fruits and vegetables, exercise, and avoidance of smoking."

"I don't think it would be healthy for people to start drinking gallons of white tea a day in order to protect themselves against colon cancer," added Santana. "Tea can be part of a healthy lifestyle that includes exercise and a diet with plenty of fruits and vegetables, but people with unhealthy lifestyles should not look to white tea as the magic bullet."

Tea - $5 Billion American Dollars Can’t Be Wrong
By Laura Peterson

Whether it’s iced, hot, or chai, apparently people all over the globe love tea. Tea comes second only to water as the most popular beverage worldwide. Considering its very humble beginnings, (tea was discovered by accident in 2737 BC when leaves from a tree dropped into Chinese Emperor Shen Nung's cup of boiling water) it is quite astonishing to learn that in the U.S. alone consumers purchased over $5 billion worth of tea products in 2004! So what is it exactly that raised this accidental discovery to such heights of popularity?

Crossing the Teas
First of all, let’s get to know tea. Tea comes from the Camellia sinensis plant, a warm weather evergreen plant that is grown around the world. Like wine, tea has distinctly regional tastes and characteristics and is even named for the district it is grown in. All tea that is sold commercially is grown on estates and “tea gardens” (as seen in the photo below). The tea making process begins when the leaves of the Camellia sinensis are plucked and crushed and then exposed to the air (oxidized), during which time they undergo natural chemical reactions. The amount of oxidation is what gives us our tea varieties with their different tastes and colors. Green tea is not oxidized at all, accounting for its smooth flavor and green color. Black tea is oxidized for two to four hours, and oolong falls somewhere in between.

White tea is produced a bit differently. The leaves are plucked before they reach maturity, shortly before the buds have opened. White tea gets its name from the fuzz that covers the buds, which starts off silver and turns white when dried. There is also another, lesser known tea called Pu-erh, which is made in the Yunnan province of China. It is an ancient and rare tea and though quite popular in China it is mostly enjoyed here in the U.S. only by tea connoisseurs. The process for making this tea is considered an ancient “state secret,” though we do know it is fermented, often twice, and then packed into cakes or bricks for easy storage. It is said to have a strong, earthy flavor and is dark red or brown in color.

New Study

White Tea Extract Shows Anti-Cancer, Anti-Aging Protection for Skin

Jan. 30, 2003 – Scientists say they have proven ingredients in white tea are effective in boosting the immune function of skin cells and protecting them against the damaging effects of the sun.

"We found the application of white tea extract protects critical elements of the skin's immune system, " says Elma Baron, MD, Director of the Skin Study Center at University Hospitals of Cleveland and Case Western Reserve University.

"Similar to the way oxidation causes a car to rust, oxidative stress of the skin causes a breakdown in cellular strength and function. The white tea extract protects against this stress. This study further demonstrates the importance of researching how plant products can actually protect the skin," says Dr. Baron, who worked with Seth Stevens, MD, principal investigator for the study.
As part of the study, scientists applied a white tea extract cream to one patch of skin on the subject's buttock (skin that is not ordinarily exposed to much sunlight), while another area was left unprotected. Both areas were then exposed to artificial sunlight. Researchers then reapplied the white tea extract to the area previously coated. Three days later the scientists compared the patches of skin on a cellular level.

Here's what they looked for:
In the immune system, the Langerhans cells in the outer layer of the skin (epidermis) are the outermost reach of the immune system, and are the first to recognize foreign agents. They are the sentinel cells or watchdog cells, essential in detecting germs and mutated proteins produced by cancerous cells; but, because of their location, the Langerhans cells are very sensitive to damage by sunlight.

Scientists in the study found the white tea extract protected against the Langerhans cell obliteration that was observed in the sun-exposed skin not treated with the extract. The investigators then tested whether the preserved immune system cells in the white tea extract-protected skin would still function properly after exposure to sunlight; they discovered the immune function was indeed restored by the extract. They also found that the DNA damage that can occur in cells after exposure to sunlight was limited in the skin cells protected by the white tea extract.

Researchers believe that white tea extract's anti-oxidant properties are the reason the extract was effective; if so, it also suggests that the agent may provide anti-aging benefits. The same process of oxidative stress in skin cells that leads to immune system damage can also promote skin cancer and photo damage, such as wrinkling or mottled pigmentation.

Kevin Cooper, MD, is chairman of the department of dermatology at UHC and CWRU. "We know that younger skin tends to be able to resist the oxidative stress associated with exposure to the destructive rays of sunlight. The white tea extract also appears to build the skin's resistance against stresses that cause the skin to age."

The results offer promise in the battle against skin cancer, the most common form of cancer in the United States with more than one million new cases diagnosed every year, according to the researchers. This study was funded by Origins Natural Resources, a division of The Estee Lauder Companies (ELC).

The Skin Study Center at UHC and CWRU has studied the benefits of another form of tea that has protective effects. Researchers found that ingredients in green tea decreased the direct effects of sunburn. This newest study is the first of its kind involving white tea. White and green teas contain the highest amounts of antioxidants of all tea varieties, but white tea is actually the least processed form of tea and is rarely used in consumer products.